Vegan Quick-Roasted Veggie Bowl

Vegan Quick-Roasted Veggie Bowl Recipe

Rating: 4.6 based on 323 votes.

Get your veggies in quick with this Vegan Quick-Roasted Veggie Bowl recipe, featuring healthy and high-fiber ingredients like farro and a variety of roasted vegetables.

#Best Vegetarian #Healthy Eating #Weekend Meal Prep #One-Pot Recipes #Vegan #Winter Recipes #Lunch #Dinner



  1. Preheat your oven to 375°F (190°C).
  2. To make the farro, start by combining the farro and water in a medium pot. Bring it to a boil over high heat, then reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes until the farro becomes tender and absorbs all the water.
  3. For the roasted veggies, begin by cutting the potatoes in half. Place them on one side of a baking sheet and spread the carrots on the other side. Drizzle some olive oil over them and season with garlic powder, salt, and pepper. Mix well to ensure everything is evenly coated.
  4. Bake the veggies in the preheated oven for 10 minutes.
  5. After 10 minutes, take out the baking sheet and add the broccoli. Drizzle some olive oil over it and season with salt, garlic powder, and pepper. Put the baking sheet back in the oven and bake for another 15-20 minutes until all the veggies are fork-tender.
  6. While the veggies are roasting, prepare the marinated tofu. In a small bowl, combine olive oil, thyme, oregano, garlic, salt, and pepper. Add the tofu and coat it well with the marinade. Let it sit for 10 minutes.
  7. Spread the marinated tofu on one side of a baking sheet. Bake it for 20 minutes, then remove from the oven and flip the tofu pieces.
  8. For the roasted chickpeas, add them to the other side of the baking sheet with the tofu. Drizzle some olive oil over them and season with salt, paprika, and chili powder. Toss everything together to ensure the chickpeas are well-coated.
  9. Put the baking sheet back in the oven and bake for another 15 minutes until the chickpeas turn crispy.
  10. Next, prepare the lemon tahini dressing. In a liquid measuring cup, combine tahini, water, olive oil, lemon juice, and salt. Whisk everything together until well combined.
  11. To assemble the grain bowl, start by placing the cooked farro as the base. Top it with the roasted veggies, marinated tofu, and roasted chickpeas. Finally, drizzle some of the prepared lemon tahini dressing over the bowl.
  12. Your delicious grain bowl is ready to be enjoyed!


Sugar 4 grams
Carbohydrates 70 grams
Fiber 15 grams
Protein 16 grams
Fat 36 grams
Calories 650 calories

Description: This Vegan Quick-Roasted Veggie Bowl recipe is a simple and easy meal perfect for dinner or lunch.

It is dairy-free, vegan, and vegetarian, making it suitable for various dietary restrictions.

Packed with high-protein, low-sugar, and high-fiber ingredients, this healthy bowl is ideal for those looking for a nutritious option.

With a cooking style that involves meal prep and one-pot or pan, it is convenient and time-saving.

Whether it's a weeknight dinner or a special occasion, this recipe is sure to impress.

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